Lemon Cod

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Servings 4


  • 4 6OZ Cod Filets Look for fillets that are about 1-inch thick. Thinner or thicker will work cook times will just need to be adjusted accordingly. Fresh is best but if you only have access to frozen (and thawed) that works fine too.
  • 1 tbsp Flour This soaks up moisture and encourages browning, plus it helps the sauce stick to the fish. Only a little is needed.
  • 1/2 tsp Paprika
  • 1/2 tsp Onion Powder
  • 1/4 tsp Thyme
  • 1/4 tsp Oregeno
  • 1/8 tsp Cayenne Pepper
  • 3/4 tsp Salt optional - or to taste
  • 3/4 tsp Black Pepper
  • 5 tbsp Butter
  • 1 tbsp Olive Oil
  • 1 tbsp Garlic fresh minced
  • 1 1/2 tbsp Lemon Juice from fresh lemons
  • 1 1/2 tbsp Chicken Broth Just a little is added to thin out the sauce
  • Parsley Used for a nice finish for a pop of color and hint of fresh herb flavor


  • Mix flour and seasonings: In a small mixing bowl whisk together flour, paprika, onion powder, thyme, oregano, cayenne pepper, salt and pepper.
  • Spread mixture over cod: Sprinkle and spread flour mixture over both sides of the cod fillets (use up all of the mixture).
  • Heat fats in skillet: Melt 1 Tbsp butter and 1 Tbsp olive oil in a skillet over medium-high heat.
  • Cook cod in skillet, transfer: Add cod and sear until golden brown and cooked through on each side, about 4 minutes per side (fish should flake easily with a fork when done). Transfer to serving plates.
  • Melt remaining butter in skillet: Reduce burner temperature to medium-low. Melt remaining 4 Tbsp butter in same skillet.
  • Saute garlic: Add garlic and saute just until fragrant and just lightly deepened in color (but not browned), about 15 seconds.
  • Add liquids to butter: Remove from heat and carefully pour and stir in chicken broth and lemon juice (careful it will steam!).
  • Pour sauce over cod, garnish and serve: Immediately pour sauce over cod fillets. Sprinkle with parsley and serve warm.


  • If it is frozen be sure to thaw thoroughly before cooking. Usually it takes one day of thawing in the fridge, never defrost in the microwave or you can ruin the texture and even partially cook it.
  • If cod is overly wet, dab fairly dry with paper towels. It should be barely damp so flour sticks, but dry enough it will brown nicely.
  • Be careful not overcook the cod or it will be tough and bouncy.
  • To know when it’s done, cod should flake easily with a fork and it should lose it’s translucent and raw appearance.
  • Cod can be cooked skin-on or skinless. Per personal preference, I like to remove skin but you could leave it on if preferred.
  • If you opt to leave skin, cook skin side down first. Then to keep that skin nice and crisp plate with sauce underneath and serve skin-side upright.
  • Atlantic or pacific cod may be used, though many argue Atlantic is better. There are some textural and light flavor differences.

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